Chocolate Pudding

Introduction

We're talking pure, all-encompassing bliss. When you eat this cooled, it is like chocolate satin cream and almost shocking in its pleasurable intensity. But I love it straight out of the pan, too, when it is like the best hot chocolate you've ever had, in spoonable form.

We're talking pure, all-encompassing bliss. When you eat this cooled, it is like chocolate satin cream and almost shocking in its pleasurable intensity. But I love it straight out of the pan, too, when it is like the best hot chocolate you've ever had, in spoonable form.

Method

Put the kettle on, and warm the milk and cream together in a saucepan or in a bowl in the microwave.

Put the sugar and cornflour into another saucepan and sieve in the cocoa powder. Add the 2 tablespoons of boiling water and whisk to a paste.

Whisk in the egg yolks, one at a time, followed by the warmed milk and cream, then the vanilla extract.

Scrape down the sides of the pan and put it on a lowish heat, cooking and whisking for about 3-4 minutes until the mixture thickens to a mayonnaise-like consistency.

Take off the heat and whisk in the finely chopped chocolate, before pouring into 4 small cups or glasses, each with a capacity of about 150ml / two-thirds of a cup.

Cover the tops of the cups or glasses with clingfilm, letting the clingfilm rest on the chocolate surface, to stop a skin forming, and refrigerate once they are cooler. Make sure they are not still fridge-cold when you serve them. You can add a blob of cream on top if you like.

Put the kettle on, and warm the milk and cream together in a saucepan or in a bowl in the microwave.

Put the sugar and cornstarch into another saucepan and sieve in the unsweetened cocoa. Add the 2 tablespoons of boiling water and whisk to a paste.

Whisk in the egg yolks, one at a time, followed by the warmed milk and cream, then the vanilla extract.

Scrape down the sides of the pan and put it on a lowish heat, cooking and whisking for about 3-4 minutes until the mixture thickens to a mayonnaise-like consistency.

Take off the heat and whisk in the finely chopped chocolate, before pouring into 4 small cups or glasses, each with a capacity of about 150ml / two-thirds of a cup.

Cover the tops of the cups or glasses with clingfilm, letting the clingfilm rest on the chocolate surface, to stop a skin forming, and refrigerate once they are cooler. Make sure they are not still fridge-cold when you serve them. You can add a blob of cream on top if you like.

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What 6 Others have said

Amazing recipe! It is so good that my husband wanted to eat chocolate pudding every day :)

Posted by Ana.Vera on 22nd May 2014

I absolutely love this pudding! I only had skim milk and half-and half in the house, so I used those instead and just cooked it slightly longer - so good. I also added fresh blackberry puree along with the egg yolks. I think next time I'll try raspberry....dreaming of it already :)

Posted by Kellycstock on 21st July 2013

This is what a single mum needs on a rainy day while she has got an hour of me-time (because baby is asleep ;) ). So easy to make. Even easier to enjoy.

Posted by sugarmouserl on 10th June 2013

Have made this recipe several times I LOVE it

Posted by bronsgran on 22nd October 2012

i made this for my best friend as a birthday present, as she ADORES desserts. it really brought a huge smile upon her face. and it's so simple to make. thank you! :D